Dawna in the Kitchen

If there's one thing that the chilly autumn weather and the battling of health issues have in common, it's that comfort food makes t...

I'm always intrigued when I am exploring another cuisine, and I find that there is a common use of an ingredient that I do not associate...

Should I explain the name? Well, I'll try: Maybe it's because I'm soon going to be attending a pirate-themed party, and maybe it...

This is, really, the easiest pasta dish I've ever made. Barely more effort than packet pasta, really, and easy enough to accomplish when...

I love French food. I like the flavours, the unabashed use of butter and garlic, the reliance on duck and rabbit as part of the cuisine ord...

I adore mushrooms. I even like the little white button ones, although I'll admit that they aren't the most flavourful thing going o...

I know that I am only the most recent in an awfully long line of people to discover quinoa, but I'm really quite excited about it! It is...

As strange as it may seem, given that he has cooked braised rabbit, Provençal daube, merguez sausage, an assortment of chilis and even his o...

I didn't mean to go away. Really. A week or two hiatus, I thought, and I'd be back at it. Right after the move. I didn't mean...

I've never been a big fan of the surf 'n turf platters in restaurants. When I have occasionally had them, they've been disappoi...